The Best Crispy Roast Potatoes Ever Recipe
Ingredients
- Kosher salt
- 1/2 teaspoon (4g) baking soda
- 4 pounds (about 2 kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)
- 5 tablespoons (75ml) extra virgin olive oil, duck fat, goose fat, or beef fat
- Small handful picked fresh rosemary leaves, finely chopped
- 3 medium cloves garlic, minced
- Freshly ground black pepper
- Small handful fresh parsley leaves, minced
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